Western Michigan University students are invited to pitch innovative business ideas in the new Cultivate 269 competition, where two winners will share $100,000 in seed funding and receive mentorship to help launch their ventures.
Thanks to Kalamazoo Forward Ventures, a wave of help is coming to address a potential 'Silver Tsunami' of mostly Baby Boomer-owned small business closures in Kalamazoo — the program aims to help preserve jobs, wealth, and legacy.
Precision Syrups, a St. Joseph–based specialty food startup, has rapidly expanded from a home-based cottage business to commercial production, tripling sales by targeting craft beverage and culinary markets.
The Black Entrepreneurship Training Academy will launch its sixth annual spring session in Kalamazoo, offering cohort-based business training, mentorship, and grant funding to support the growth of BIPOC entrepreneurs.
Rooted in Louisiana tradition, Aubrey and Candyce Stewart have transformed authentic Cajun flavors into a growing Battle Creek business.
San Francisco Latin American Cuisine, a high-end eatery featuring bold flavors from across Latin America, has taken flight inside the Battle Creek Executive Airport, bringing a major-city dining experience to Kellogg Field.
A Texas Corners couple has purchased Kalamazoo’s historic State Theatre and plans a multimillion-dollar restoration to bring the 1927 landmark back to life for its 100th anniversary.
After an unexpected leap into mushroom farming, Brad and Angie McLeish of Zazu Mushrooms are blending innovation and community — most recently through a unique mushroom matcha in collaboration with Shades of Lavender.
Zerø, Kalamazoo’s first non-alcoholic cocktail bar, offers a sensory-rich, community-driven experience that redefines nightlife through craft, intention, and zero-proof innovation.
Thinking outside the bouquet, Elisha Mayes' Plumeria Botanical Boutique in Battle Creek celebrates 10 years and a bold new chapter.
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